chefadora
5.0
From 2 ratings
IndianSnackVegetarianVeganDairy-Free

Ragda pattice is one of the most popular chaat dishes in India. This delicious street food snack is a perfect combination of crispy, fried potato patties and spicy, tangy yellow pea soup. It's a match made in chaat heaven!

Prep Time
30min
Cook Time
40min
Total Time
1hr 10min
Ragda Pattice recipe

Ingredients

4 Servings

For the Pattice

  • 250g
    Potatoes
  • 100g
    bread crumbs
  • 1piece
    green chilli
  • 50g
    corriander leaves
  • 1piece
    grated carrot
  • 20g
    boiled fresh green peas
  • 1piece
    chopped onion
  • 20
    chopped corriander leaves
  • salt to taste
  • 1pinch
    red chilli powder
  • 1pinch
    black pepper powder
  • 1tbsp
    oil

For the Ragda

  • 200g
    Dried peas
  • salt to taste
  • 1tsp
    red chilli powder
  • 1tsp
    haldi powder1
  • 1in
    chopped ginger
  • 20g
    finely chopped corriander leaves
  • 2piece
    finely chopped onions
  • 2piece
    finely chopped tomatoes
  • 2tsp
    chaat masala

How to make Ragda Pattice

For the Ragda

  1. Soak the dried peas overnight or for 6 to 8 hours,

  2. In a pressure cooker add the soaked peas with 2 cups of water, salt and haldi powder and pressure cook for 15 mins after the pressure has built up.

  3. Open the lid of the cooker and check the consistency. The peas soak a lot of water. So you might have to add some water to make it a sauce like consistency.

  4. Keep on slow flame and let it cook till it starts boiling.

  5. Add the chopped onions, tomatoes, chilli, coriander, ginger and add the lemon juice to the boiled peas. Let it cook for 2 mins and put off the flame. Add the chaat masala. Your Ragda is ready!

    Step 1.1: Add the chopped onions, tomatoes, chilli, coriander, ginger and add the lemon juice to the boiled peas
    Step 1.2: Add the chopped onions, tomatoes, chilli, coriander, ginger and add the lemon juice to the boiled peas

For the pattice

  1. Boil, shell and mash the potatoes.

  2. Add the chopped onions, chopped coriander leaves, boiled green peas, grated carrots, green chilli, salt, bread crumbs, red chilli powder, black pepper and mix it all properly.

    Step 2.1: Add the chopped onions, chopped coriander leaves, boiled green peas, grated carrots, green chilli, salt, bread crumbs, red chilli powder, black pepper and mix it all properly

  3. Make small cutlets with this dough. You can give them any shape.

    Step 2.1: Make small cutlets with this dough

  4. Shallow fry these cutlets on a nonstick pan till golden brown.

    Step 2.1: Shallow fry these cutlets on a nonstick pan till golden brown

Ragda pattice

  1. In a nice plate keep 2 pattice, add 2 tbsp hot Ragda on the pattice. Add green chutney and imli chutney on top and garnish well with chaat masala and coriander leaves.

    Step 3.1: In a nice plate keep 2 pattice, add 2 tbsp hot Ragda on the pattice

Nutrition (per serving)

Calories

260.8kcal (13.04%)

Protein

9.1g (18.26%)

Carbs

40.5g (14.73%)

Sugars

3.0g (6%)

Healthy Fat

3.8g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Use a pressure cooker to cook the dried peas for best results . Your nonstick pan should be on medium flame to get the best golden crisp cutlets.

FAQS

  1. How can I make Ragda Pattice vegan or vegetarian?

    Ragda Pattice is naturally vegetarian, but to ensure it's vegan, simply omit any dairy-based ingredients like butter or ghee. You can also use plant-based bread crumbs and ensure that the chutneys you use are free from animal products.

  2. What are some good substitutions for ingredients in Ragda Pattice?

    If you don't have dried peas, you can use canned chickpeas or black beans as a substitute for the Ragda. For the potato patties, sweet potatoes can be used instead of regular potatoes for a different flavor. Additionally, if you don't have chaat masala, a mix of cumin, coriander, and a pinch of garam masala can work as a substitute.

  3. How should I store leftover Ragda Pattice?

    To store leftover Ragda Pattice, keep the Ragda and the potato patties separate. Store the Ragda in an airtight container in the refrigerator for up to 3 days. The potato patties can be stored in the same way but are best consumed fresh. You can reheat the Ragda on the stove and the patties in an oven or air fryer to maintain their crispiness.

  4. What are some pairing suggestions for Ragda Pattice?

    Ragda Pattice pairs wonderfully with various chutneys like green chutney and tamarind chutney. You can also serve it with a side of crispy papad or a refreshing salad to balance the flavors. For drinks, a sweet lassi or a tangy lemonade complements the spicy notes of the dish.

  5. What is the cooking process for making Ragda Pattice from scratch?

    To make Ragda Pattice, start by soaking dried peas overnight. Pressure cook them with spices until soft, then mix in chopped vegetables and seasonings. For the patties, boil and mash potatoes, mix with spices and breadcrumbs, shape into cutlets, and shallow fry until golden. Serve the patties topped with the Ragda and garnished with chutneys and chaat masala.

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sumitakakkar's profile picture

Sumita Kakkar

(@sumitakakkar)

Hi! My Name is Sumita. I am a passionate food enthusiast who loves experimenting with new ingredients and flavours. My goal is to share my...

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